Rhubarb Mead

READY IN: 576hrs 30mins
Recipe by Lennie

Untried by me ... but I would like to try it if someone makes it LOL! Taken from "Rhubarb: more than just pies".

Top Review by PalatablePastime

Champagne yeast is a type of yeast that complements the flowery nature of mead. It requires a longer period of aging than some other types of yeast to produce a good quality mead, however. A carboy is a big glass jar that holds the fermenting brew, often used in homebrewing, for making beer and mead. I suggest anyone desiring to make mead or beer read up on it; a good book to read is "Mad About Mead" by Pamela Spence.

Ingredients Nutrition

Directions

  1. I have not made this recipe, and I do not know what champagne yeast is-- I hope that anyone trying this recipe will be able to find it!
  2. Prepare yeast as instructed on package.
  3. Dissolve honey in water; squeeze juice from lemon and add to honey/water mixture.
  4. Stir in rhubarb.
  5. Combine this mixture with yeast and place in sterilized carboy (you got me, don't know what this is, either LOL).
  6. Let sit for 4 to 6 weeks in a dark place with even temperature.
  7. Rack to remove solids.
  8. Repeat if necessary.
  9. Bottle into sterilized wine bottles.

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